Small Batch Tart Cherry-Lime Jam

I think cherries are my favorite summer fruit! So tart, so sweet. And, just like summer, they’re gone in a flash! So I wanted to make the most of my summer cherries! This turns out to be my favorite jam that I make over and over, year after year!

I found some Balaton cherries at the market. They have a beautiful color and an assertive, full, tart flavor.

Balaton Cherries … tart full flavor

I finally got a cherry pitter. It makes really quick work of all those pits

I ate a few of the cherries straight, and made jam with some, and made syrup with the rest. Very yummy! And, these types of small batch jam and syrup methods may be used with all kinds of fruits.

Put all ingredients in a medium pot, and heat over medium-high. Cook until sugar has dissolved, and cherries start to break apart. Place cherry mixture in a blender, and puree until smooth. Pour puree back into saucepan, and continue to cook until jam is thick and mounds up on a spoon.

While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.

Spread the jam on breakfast toast, or use it in a cherry dressing for salad.

Place sugar, water, and lime zest in a small saucepan over medium heat. Bring to a boil, let the sugar dissolve, and boil for one minute. Take off of the heat, and add in the cherries. Let steep for 20 minutes and strain out the solids. The syrup will keep in the fridge for a few weeks (if it lasts that long).

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Hello! I'm Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I'll share tasty treats and projects that we do. Read More…